It’s certainly good-this will be good with pretty much any gin, honestly-but in tests, a clear favorite was Hendrick’s, whose heavy rose-petal floral component perfectly cushions the bright tartness of fresh raspberries. Gin: Plymouth Gin is traditional, in that some of the early recipes call for it by name, though they didn’t have the selection we now enjoy. Strain into coupe or martini glass, express a lemon peel over the top of the foam for aroma and discard and garnish with one to three raspberries, on a pick. Add ice, seal tins and shake hard for 10 to 12 seconds. “Dry” shake ingredients without ice for five seconds to whip the egg. Clover ClubĪdd all ingredients to a shaker tin. And while I understand where these people are coming from, I’ll just say this: If you find yourself tempted to assign a cocktail a gender based on how it looks-and/or if your whole sense of self is predicated on turning down pink drinks in stemmed glasses-sadly, friend, you’re just letting some of the best things in life pass you by. You could spend weeks drinking nothing but different tasty gin sour variations, but personally, I don’t know if you could do better than the Clover Club. Which is a shame, because if they’d tasted it, they would’ve made contact with the much more salient ground truth, which is that the Clover Club is an outrageously good drink-the gin functions as infrastructure, while the tart raspberries punch up the core and the egg white smooths the whole thing out. The whole project seems specifically designed to provoke insecure men. If all you knew was what it looked like, you might understand their point. By then it is already popular at the Waldorf-Astoria in New York, where William Butler Yeats, upon first discovering the drink, reportedly took down three in a row. We don’t know when or by whom it was invented, but by 1901 it’s referenced and 1908 finds it published, in William Boothby’s The World’s Drinks and How to Mix Them. “The Clover Club,” according to the old Waldorf-Astoria bar book, was “composed of literary, legal, financial and business lights of the Quaker City, often dined and wined, and wined again.”Īs no self-respecting drinking club could be without its own drink, a Clover Club cocktail was needed. If anyone was found to be too ponderous, sullen or dull, they’d be mercilessly heckled. There was no specific aim beyond its stated: “a Club for Social Enjoyments, the Cultivation of Literary Tastes and the Encouragement of Hospitable Intercourse.” The one major rule was to enjoy yourself. Its membership was made up of 35 men from all over industry, government and law, as well as various other prominent wits. To call it formal, however, was to miss the point. For various reasons, the group re-branded and on Januat the Bellevue-Stratford Hotel in Philadelphia, they met with a new formal name: The Clover Club. The social benefits of this association became quickly apparent, and they formed the Thursday Club, which met every 4th Thursday for almost two years. In January of 1880, an informal dinner of 15 newspaper men was arranged. The only caveat with this cheater method is that you should probably double-strain the contents of the shaker into your chilled coupe glass to prevent any raspberry bits from getting into the glass and compromising that incredible velvety texture that you just shook so hard for.The Clover Club’s story begins even earlier. Instead of taking the time to create raspberry syrup from scratch, I save time by simply muddling 3-4 raspberries with 1/2 ounce of simple syrup in the shaker tin before adding the remaining ingredients. I’m sharing this version of the recipe that employs a cheater method for the raspberry syrup. If you have the time, dry shaking the ingredients before adding ice and shaking again is going to ensure the best result in terms of a light and airy foam. The Clover Club fell from grace after Prohibition on account of the occasionally arduous task of frothing the egg white. On the whole, this drink is consistently tart, subtly sweet, and has a delicious foamy head from the egg white. Some recipes call for the use of French vermouth, others employ grenadine in place of raspberry syrup. The cocktail first appears in print in 1917 and, like many older cocktails, has appeared in a number of different forms. The Clover Club was enjoyed by captains of industry luxuriating in the oak-panelled lounge of the Bellevue-Stratford Hotel in Philadelphia until the club closed in the 1920s.
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